Harvested from 0.5ha of Hinterberg vineyards planted in 1973 on drifted loess. The grapes are hand-harvested in the third week of October, vineyard sorted and de-stemmed. Maceration lasts for 11 months – the grapes are crushed and allowed to spontaneously ferment for 10 weeks without temperature control, all taking place in 600L barrels (1-3 years old) and pressed before the next harvest. The wine spends the entire time on the lees until September. Aging takes place in the same barrels for 15 months. Unfiltered.